The combination of tangy lime and salt makes my mouth water. My favorite summer foods are:
- Mexican corn chips with guacamole and pico de gallo
- Peruvian ceviche with a dash of chili
The avocado pasta falls into this category of my favorite summer recipes! Any food that is light, edible as cold, full of fresh ingredients and doesnt leave you feeling heavy or tired, works.
Being fast and easy to prepare is also a convenience as our flat in Barcelona is quite hot and I don’t want to be sweating a long time in the kitchen! To create this goodness you basically just need to chop and mix some vegetables and cook some pasta. So simple but so beautiful!
Avocado pasta is a filling but fresh dish that works either for lunch or dinner. I think its flavor comes out best accompanied with a glass of white wine in a good company!
Try out this easy, quick-to-prepare, delicious, beautifully green recipe!
What you need:
Gluten free spaghetti or normal spaghetti for two
1/2 garlic clove
2 ripe, soft, fresh, delicious avocados
1 dl Parmesan cheese grated or a mix or parmesan and Pecorino
1 dl fresh basil ( and ½ dl cilantro or parsley if you have)
Almonds chopped on the top
How to make it
Cook the spaghetti until it’s ‘al dente’, almost ready. While the pasta is cooking, prepare the sauce.
Take a big mixing bowl and put the finely chopped garlic there. Squeeze in the lime. Cut the avocado into dices and mash it inside the peel. Dig the avocado mash into the mixing bowl as well. If you don’t like chopping it inside the peel, you can also mash it in the bowl with a fork. Add finely chopped fresh herbs, grated parmesan or parmesan and pecorino, salt to your liking, some fresh black pepper and a table spoon of olive oil. Mix all the goodness together and enjoy the smell of fresh herbs and garlic!
When the pasta is ready, save 1 dl of cooking water, and pour away the rest. Mix the pasta with the avocado sauce and add 1 dl of the pasta cooking water.
Serve the pasta on two plates and top it off with some grated parmesan, and chopped almonds.